Whole-Grain Corn Bread
Whole-grain corn flour and buttermilk make this rib-sticking corn bread a healthier choice than the starchy, fatty variety often served at holiday tables. This corn bread can also be used as the base for our Barbecue
Turkey Sandwiches or to make the croutons in our Harvest Salad.
Ingredients1 1/2 cups whole-grain corn flour
1 1/2 cups whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon salt (optional)
1/4 teaspoon cayenne pepper
3 tablespoons honey
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 eggs, beaten
Nutrition FactsPer serving: 267 calories, 11 g fat (1.3 g saturated), 38 g carbohydrates, 7 g protein, 4 g fiber, 213 mg sodium (9% Daily Value).
Read more Healthy Recipes.
Directions1. Preheat oven to 400˚F. Coat an 8-inch square pan with nonstick cooking spray.
2. In a medium mixing bowl, combine flours, baking powder, seasonings, and honey with a wire whisk. In a small bowl, combine remaining wet ingredients. Stir into dry ingredients just until moistened.
3. Pour batter into prepared pan and bake for 20 to 25 minutes or until a cake tester inserted in the center comes out clean. Cut into squares to serve.